Purato 'Siccari' Appassimento Rosso Terre Siciliane IGPRegular price €17.00
The appassimento method of making wine from grapes dried in the sun is a way of adding texture and raisiny intensity to the fresh fruit flavours of the juice.
The most famous wines made by this method are probably the Amarones and Valpolicella Ripassos of the Veneto region of northern Italy, but there is a similar tradition in Sicily, and this luscious red demonstrates that the island's indigenous Nero d'Avola is also an excellent candidate for the drying treatment.
Because the grapes for 'Siccari' (a dialect word for 'sun-dried') come from the relatively higher and cooler vineyards of Sicily's south-east, there's an invigorating freshness in the fruit that balances the enriching, concentrating influence of the appassimento.
The result is a voluptuous but not overpowering wine, silky-smooth and succulent, with plum and cherry character and just a hint of residual sugar. It's a perfect, full-flavoured partner for meat dishes, and its rich, very slightly off-dry finish and gentle tannins make it ideal with good cheese too.
DRINK OF THE WEEK ‘…smooth and round but not in any way jammy. Layered, intense, lovely’
Tom Doorley, Irish Mail on Sunday, May 2020
|Wine colour||Red wine|
|Grape variety||principally Nero d'Avola, with a little Syrah and some local varieties|
|Certified organic?||yes - IT BIO 007|